Oct 6, 2009 · Have the ingredients recipe but am anxious about proper processing beyond grinding and seasoning. What I'd like to create is smoked, medium hard and is eaten without …

Apr 15, 2013 · Here is one that I found in a venison sausage book I have. Haven't made this one yet, but you can check out the recipe and see if you like it. You can sub beef liver for venison …

Dec 28, 2017 · The recipe calls for powdered dry milk as a binder. Should I mix this with the meat as a dry ingredient or add it the the other dry ingredients that get mixed with water? I feel like if …

Jan 24, 2018 · Lets try to translate the recipe for 1kg 50%porkbelly 50%pork shoulder 28g Pickling salt 3g pepper 1g powdered sugar 1g garlic pouder 1g nutmeg i use the 5 mm hole …

Jun 21, 2019 · Vielen dank an dich und dein Opa...super rezepte!....great authentic recipes and techniques. Highly recommend the Thuringer brats, was a huge hit at a recent block party.

Apr 13, 2017 · This is the second posting from my day of making sausage with some ground Moose a friend gave me. I separated the posts to save confusion. I had German neighbours …

Dec 16, 2016 · Mettwurst Sticks in sheep casings. Getting things ready now. Dry cure using cure #2 and Bactoferm F-LC Stay tuned.

Aug 21, 2017 · Sliced up some UMAi mettwurst, apple smoked hoop and some ritz crackers for a late day snack. umaimettw89.jpg.

Jan 15, 2025 · This is the recipe that we have made our large batches with. I would guess we have done more then 2000# over the years. I know that the group that we make sausage with …

Nov 11, 2012 · Question: Bactoferm F - RM - 52 & Bactoferm M - EK - 4 Are the same Starter Strain w/ F - RM - 52 having more Strains of Bacteria. Would this be correct? Recipe I have …